Name: Scallop and fish skewers with tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram (1 pound) white fish fillets, cut into 2cm (¾-inch) pieces; 500 gram (1 pound) scallops, roe removed; 1/3 cup finely chopped fresh basil; 1/4 cup (60ml) red wine vinegar; 2 tablespoon olive oil; 3 egg (plum) tomatoes (270g), cut into 1cm (½-inch) pieces; 250 gram (8 ounces) yellow teardrop tomatoes, halved; 250 gram (8 ounces) cherry tomatoes, halved; 1/2 cup loosely packed fresh basil leaves, torn; Red wine vinaigrette; 2 tablespoon red wine vinegar; 1/4 cup (60ml) olive oil; 1 teaspoon dijon mustard; 1 teaspoon white (granulated) sugar

Scallop and fish skewers with tomato salad

If you don't have any skewers handy, you could use rosemary sprigs instead, they'll infuse the fish with a lovely flavour. Soak them well first, to prevent burning. For the fish, we've used blue-eye but any white fish will do.

Ingredients

500 gram (1 pound) white fish fillets, cut into 2cm (¾-inch) pieces

500 gram (1 pound) scallops, roe removed

1/3 cup finely chopped fresh basil

1/4 cup (60ml) red wine vinegar

2 tablespoon olive oil

3 egg (plum) tomatoes (270g), cut into 1cm (½-inch) pieces

250 gram (8 ounces) yellow teardrop tomatoes, halved

250 gram (8 ounces) cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves, torn

Red wine vinaigrette

2 tablespoon red wine vinegar

1/4 cup (60ml) olive oil

1 teaspoon dijon mustard

1 teaspoon white (granulated) sugar

Method

1.Thread fish and scallops, alternately, onto 12 bamboo skewers; place in large shallow dish, drizzle with combined chopped basil, vinegar and oil.

2.For red wine vinaigrette, place ingredients in screw-top jar; shake well.

3.Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked as desired.

4.Meanwhile, for the salad, combine tomatoes, torn basil and vinaigrette in medium bowl; season to taste.

5.Serve skewers with salad.

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